Artichoke and sun-dried tomato frittata: The flavors of artichoke hearts and sun-dried tomatoes are combined with cheddar and Parmesan cheeses and fresh basil, parsley and chives in this colorful frittata.
Zucchini, feta and basil frittata: These frittatas combine grated small or medium zucchini with crumbly feta cheese, green onion and chopped fresh basil or oregano. Make perfectly sized individual frittatas or a bunch of tiny ones for dinner, saving any leftovers for snacks later.
Wild mushroom frittata: Love mushrooms? You can't beat this frittata combining thinly sliced wild mushrooms with tangy creme fraiche, Pecorino Romano, sliced garlic and shallot, and fresh thyme and chives.
You can find all of the recipes below. Want more frittata ideas? We have a collection of 14 favorite frittatas from the L.A. Times Test Kitchen.
ARTICHOKE AND SUN-DRIED TOMATO FRITTATA
About 1 hour, plus cooling time. Serves 12
3 cups drained, coarsely chopped canned artichoke hearts (canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
1. Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.
2. In a bowl, toss the artichokes, tomatoes, chives, basil and parsley, and cheddar and Parmesan cheeses together gently. Spread evenly in the dish.
3. Whisk together the eggs, cream, salt and pepper. Pour over vegetable mixture.
4. Put the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.
5. Bake until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.
Protein 19 grams
Carbohydrates 8 grams
Fiber 1 gram
Fat 31 grams
Saturated fat 18 grams
Cholesterol 320 mg
Sugar 2 grams
Sodium 538 mg
NOTE: Adapted from Gayle's Bakery & Rosticcera.
ZUCCHINI, FETA AND BASIL FRITTATA
Total time: 50 minutes
Servings: Makes 8 medium or 30 mini frittatas
3 medium or 4 small zucchini
2 large eggs, separated
1 1/3 cups coarsely grated feta cheese
1/4 cup chopped green onions
1/2 cup flour (or slightly more if necessary)
1/2 teaspoon baking powder
1 1/2 teaspoons chopped fresh basil or oregano (or half of each)
1/4 teaspoon black pepper
Olive oil for frying
1. Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups.
2. In a large bowl, mix together the egg yolks, feta cheese, green onions, flour, baking powder, basil and pepper. Add the drained zucchini, and mix well. Whip the egg whites till soft peaks form and fold into the feta mixture.
3. Heat an 8-inch heavy or nonstick frying pan over medium-low heat and add just enough oil to cover the bottom of the pan. Pour enough batter to cover the base of the pan, a scant one-half cup for each medium frittata or about 1 heaping tablespoon for each mini frittata. Cook the frittatas until they are golden brown on one side and set in the center, about 3 minutes (the mini frittatas will take less time), adjusting the heat as needed so they don't brown before they are set. Gently flip the frittatas over and lightly brown the other side.
4. Keep the finished frittatas in a warm oven until all the batter is used.
Each of 8 servings: 200 calories; 7 grams protein; 10 grams carbohydrates; 1 gram fiber; 15 grams fat; 5 grams saturated fat; 75 mg. cholesterol; 2 grams sugar; 335 mg. sodium.
WILD MUSHROOM FRITTATA
Total time: 30 minutes
Note: From David Lentz at the Hungry Cat
3/4 cup creme fraiche, divided
1 cup grated pecorino Romano cheese
1 tablespoon olive oil
1 tablespoon butter
2 cups thinly sliced shallots (about 5 to 6)
6 large cloves garlic, thinly sliced
2 cups cleaned, sliced mushrooms, wild if available, such as chanterelles or morels (cultivated types such as cremini may be combined or substituted)
2 teaspoons fresh thyme leaves
Salt and pepper
1 tablespoon chopped chives
1. Whisk together the eggs, one-fourth cup creme fraiche and the cheese until thoroughly combined. Set aside.
2. Heat a large nonstick skillet or cast iron pan over medium-high heat. Add the olive oil and butter and heat until the butter bubbles but is not yet turning brown. Add the shallots and garlic and cook over medium to medium-low heat until tender and beginning to brown, about 3 to 4 minutes.
3. Add the mushrooms and thyme and cook until the mushrooms are tender, about 2 minutes. Season to taste with salt and pepper.
4. Stir the egg mixture to recombine, then pour it over the mushroom mixture. Reduce the heat to medium-low. Use a rubber spatula to even out and distribute the mushroom-shallot mixture. Cook until the bottom is set and the edges begin to shrink a little, about 5 to 8 minutes. Meanwhile, set the oven rack at least 6 inches away from the broiler and heat the broiler.
5. When the bottom is set, finish the frittata by broiling briefly until the top is just set, 1 to 2 minutes. Do not brown.
6. Remove the frittata from the oven and loosen it from the pan with a spatula. To serve, cut into wedges and top each with a dollop of creme fraiche and a sprinkling of chopped chives and sea salt.
Each of 6 servings: 378 calories; 24 grams protein; 14 grams carbohydrates; 1 gram fiber; 26 grams fat; 12 grams saturated fat; 461 mg. cholesterol; 504 mg. sodium.